Roast Chicken & Rainbow Root Veggies

 

Let’s talk easy meals with even easier clean-up! Roasted chicken with root vegetables does not get simpler other than cut the veggies, add some coconut oil, season the bird and you are good to go!

I understand what it feels like to be so fatigued and brain-fogged that even cutting an avocado seemed daunting but this recipe is fool proof that anyone can make it. The best part, you only have to use a few kitchen tools which makes clean-up a breeze.

Roast Chicken & Rainbow Root Veggies

Roast Chicken & Rainbow Root Veggies

Course Dinner, Main Course
Cuisine AIP, Keto, Paleo, Whole30
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Aubrey Kwong

Ingredients

  • 1 Whole Chicken (rinsed and patted dry)
  • 1/2 Head Red Cabbage (cut into 1" chunks)
  • 5-7 Carrots (cut into 1" chunks)
  • 2 Yellow Onion (cut into 1" chunks)
  • 1/2 Bunch Thyme
  • 1/2 Bunch Rosemary
  • 1 Lemon (cut in half)
  • 1 Head garlic (cut in half)
  • Coconut Oil or cooking fat of choice
  • Salt & Pepper to taste (omit pepper for AIP)

Instructions

  1. Preheat the oven to 425 F

  2. Place all cut vegetables in bottom of baking dish, I use 9x13 casserole dish

  3. Stuff herbs, lemon & garlic in cavity of chicken.

  4. Lay chicken on top of vegetables, breast-side facing upward.

  5. Rub melted coconut oil over skin of chicken. Add salt and pepper to taste.

  6. Roast for 1 1/2 hours until the meat is cooked through and skin is golden brown.

  7. Let the chicken rest at room temperature for 10 minutes before carving.